INGREDIENTS:
1 cup chickpea flour
1 tsp sea salt
3 cups spring water | divided
INSTRUCTIONS:
In a bowl, add the chickpea flour sea salt, 1½ cups of water and blend until smooth.
In a pan, on high heat, bring the remaining 1½ cups water to a boil. Reduce the heat to medium and add the chickpea mixture. Cook for 6 to 10 minutes, mixing often until the mixture is thick. Immediately pour into a baking pan greased with avocado oil.
Allow the mixture to cool then place it in the refrigerator for 2 hours. Drain any excess water from the pan (water will release from the tofu as it sets); invert the tofu onto a cutting board. Cut tofu into 1-inch cubes or any desired shape.
Serve plain, as a snack, grilled or baked.